Breakfast Egg Wraps
- Prep: 5 minutes
- Cook: 10 minutes
- Serves: 2
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast
INGREDIENTS
- 2 glugs of olive oil (you’ll need 2 frying pans)
- 200g mushrooms, sliced
- 150g cherry tomatoes, halved
- 1 generous handful parsley, finely chopped
- 4 tbsp porridge oats (40g)
- 5 eggs
- Pinch LoSalt
- Freshly ground black pepper
METHOD
- Heat a glug of olive oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins.
- Next stir in the tomatoes and cook 1-2 mins more with the lid off until softened.
- Meanwhile, beat together the eggs really well with the parsley and oats.
- Season with black pepper and a pinch of LoSalt.
- Heat an extra drop of oil in a large non-stick frying pan.
- Pour in the egg mix and fry for a few minutes until cooked and set, loosening around the edges with a spatula.
- Once cooked, pour the cooked mushrooms and tomatoes down the middle of the egg wrap. Fold in half, then cut this in half again to make 2 portions.